Asian-style grilled chicken thighs (BBQ)

Name: Asian-style grilled chicken thighs (BBQ)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1.2 kg (2.6 lb) boneless, skinless chicken thighs, trimmed; ½ cup (125 ml) hoisin sauce; ¼ cup (60 ml) ketchup; 2 tablespoons (30 ml) white wine; 2 tablespoons (30 ml) honey; 1 tablespoon (15 ml) sesame seeds; 1 tablespoon (15 ml) soy sauce; 1 teaspoon (5 ml) sriracha; ½ teaspoon (2.5 ml) sesame oil; 2 garlic cloves, finely chopped; Juice of ½ lime; 10 chive sprigs, finely minced + extra for serving; Salt and freshly ground pepper

Preparation 10 min
Refrigeration 3 h to 6 h
Cooking 15 min
Servings 4
Freezing Absolutely

Ads

Grilled Asian chicken thighs

1.2 kg (2.6 lb) boneless, skinless chicken thighs, trimmed
½ cup (125 ml) hoisin sauce
¼ cup (60 ml) ketchup
2 tablespoons (30 ml) white wine
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) sesame seeds
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sriracha
½ teaspoon (2.5 ml) sesame oil
2 garlic cloves, finely chopped
Juice of ½ lime
10 chive sprigs, finely minced + extra for serving
Salt and freshly ground pepper

Ads

Preparation

In a large bowl, pour all ingredients except chicken. Season with salt and pepper and mix well.
Place the thighs in a large, airtight dish and pour half of the marinade. Close the dish and toss well. Reserve in the fridge for 3 to 6 hours and shake occasionally. Keep the fresh marinade in the fridge too.
Preheat the BBQ to full power and reduce to medium power. Oil your grates with vegetable oil.
Place the thighs on the hot grates and cook for 12 to 15 minutes, turning occasionally, until the chicken is well cooked and grilled. Brush regularly with the fresh marinade. Garnish with chives along with basmati rice and grilled vegetables.